BLUEBERRY MUFFINS

INGREDIENTS:



• 2 cups of all purpose flour
• 1/2 teaspoon of baking powder
• 1/2 teaspoon of salt
• 6 tablespoons of softened butter
• 1 1/4 cups of white sugar
• 2 large eggs
• 1/2 cup of milk
• 1 pint of fresh blueberries

TOPPINGS:

• 2 teaspoons of white sugar
• 1 pinch of ground cinnamon

INSTRUCTION:

1. Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners.


2. Sift the flour, baking powder, and salt together in a bowl.


3. Cream sugar and butter in a large bowl with an electric mixer.


4. Add eggs, one at a time, beating well after each addition.


5. Add flour mixture in 2 batches, alternating with milk, beating batter after each addition.


6. Crush 1/2 of the blueberries with a fork into a small bowl; mix into the batter.


7. Gently fold the remaining blueberries into the batter and fill the prepared muffin cups until 3/4 full
8. Stir sugar and cinnamon for topping together in a small bowl; sprinkle over cupcakes.


9. Bake in preheated oven for about 30 minutes until tops of the muffins spring back when lightly pressed. Cool in tin for 30 minutes. Transfer to a wire rack to cool completely

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